A. 
A code regulating retail food establishments and fixing penalties for violations is hereby established pursuant to N.J.S.A. 26:3-69.1 to 26:3-69.6. A copy of said code is annexed hereto and made a part hereof without the inclusion of the text thereof herein.
B. 
Said code is hereby amended and supplemented to provide as follows:
(1) 
Regulations for hair.
(a) 
All persons engaged in the preparation of food for on-premises consumption and for carry-out orders shall take one of the following measures, while on duty, to prevent hair from getting into food:
[1] 
Wear a hairnet;
[2] 
Wear a hat;
[3] 
Wear hair covering such as a babushka;
[4] 
Persons having hair of shoulder length or longer shall tie such hair in a tail or roll in a bun and cover their hair as required in Subsection B(1)(a)[1], [2] or [3] above.
(b) 
The owner, manager or person in charge of the retail food establishment premises at the time of inspection shall be responsible for the food establishment employees under his or her supervision. Said owner, manager or person in charge shall at all times insist that all food preparers and servers properly cover their hair as set forth in these standards. The owner, manager or person in charge shall be cited by summons for failure to comply with this section.
(c) 
These regulations shall pertain to both sexes with no exceptions.
(d) 
Hair sprays, for the purposes of this article, shall not be acceptable hair restraints.
(2) 
Regulations for gloves. The regulations for gloves are as follows:
(a) 
Employees engaged in the preparation of food for on-premises consumption and for carry-out orders are required to wear food-quality vinyl gloves at all times that they are handling food.
(b) 
Gloves worn by employees must fit properly and be designed for the task being performed.
(c) 
Employees must change gloves periodically to minimize the buildup of perspiration and bacteria.
(d) 
Employees must change gloves each time they change activity and whenever they leave their work station.
(e) 
Employees must change gloves after sneezing, coughing or touching hair or face.
(f) 
Employees must wash hands thoroughly before and after wearing or changing gloves.
(g) 
Employees must remove gloves whenever their use presents a potential safety hazard.
(h) 
The owner, manager or person in charge of the retail food establishment premises at the time of the inspection shall be responsible for the food establishment employees under his or her supervision. Said owner, manager or person in charge shall insist that all food preparers wear gloves at all times that they are handling food.
(i) 
All retail food establishments and food handlers shall take all necessary precautions to minimize the direct handling of food. Food handlers may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissues, spatulas, tongs or single-use gloves.
Said code established and adopted by this article is described and commonly known as "Chapter XXIV, Sanitation in Retail Food Establishments and Food and Beverage Vending Machines (2007)."
Three copies of Chapter XXIV, Sanitation in Retail Food Establishments and Food and Beverage Vending Machines (2007), have been placed on file in the office of the Secretary of this local Board of Health upon the introduction of this article and will remain on file there, until final action is taken on this article, for use and examination by the public.